2 (10 oz.) pkg. frozen broccoli
2 c. diced cooked chicken
2 cans cream of chicken soup
1 c. mayonnaise
1 tbsp. lemon juice
1/2 tsp. curry powder
1 can water chestnuts, sliced
1 c. shredded sharp cheese
1 c. Pepperidge Farms stuffing (sm. squares, not crumbs)
4 tbsp. melted butter

Cook broccoli in salt water until half done. Put into greased baking dish. Combine soup, mayonnaise, juice and curry. Put diced chicken over broccoli. Cut up chestnuts into diced chicken. Cover all with soup mixture. Mix brown bread cubes in butter. Put on top of casserole. Grate cheese over all. Bake 30 minutes at 350 degrees. Can be frozen.